We’ve all got that one recipe that wraps us in nostalgia, and our Grandma’s Cinnamon Rolls are no exception. These fluffy, cinnamon-spiced delights hail from family kitchens where simple ingredients transform into pure comfort. Passed down through generations, they’re the perfect treat for cozy mornings or holiday gatherings.
What makes our version special is its heartfelt simplicity—we’ll guide you through baking these rolls that taste just like home. Join us as we dive into this timeless classic, bringing a bit of grandma’s magic to your table.
Ingredients
In our Grandma’s Cinnamon Rolls recipe, we start by gathering fresh, high-quality ingredients to capture that timeless, comforting flavor passed down through generations. We’ve organized them below by category—dough, filling, and icing—for easy preparation. This ensures everything is ready as we move into the baking process.
Dough Ingredients
To begin crafting the soft, fluffy base, prepare these items first:
- 4 cups all-purpose flour, sifted for a lighter texture
- 1 packet (2¼ teaspoons) active dry yeast, proofed in warm liquid
- 1 cup whole milk, warmed to 110°F for activating the yeast
- ⅓ cup granulated sugar, to sweeten and feed the yeast
- ⅓ cup unsalted butter, melted to incorporate smoothly
- ½ teaspoon salt, for balancing flavors
- 2 large eggs, at room temperature for better dough rise
Filling Ingredients
Once the dough is ready, these create the warm, aromatic swirl:
- ½ cup unsalted butter, softened to spread easily
- 1 cup packed brown sugar, for a rich, caramel-like sweetness
- 2 tablespoons ground cinnamon, the star spice that defines Grandma’s Cinnamon Rolls
Icing Ingredients
- 1½ cups powdered sugar, sifted to avoid lumps
- 2 tablespoons whole milk, adjustable for desired consistency
- 1 teaspoon pure vanilla extract, for a subtle, homemade depth
Tools and Equipment
Now that we’ve gathered our ingredients for Grandma’s Cinnamon Rolls, let’s equip ourselves with the essential tools to ensure a smooth baking process. Having the right equipment not only simplifies preparation but also helps achieve that signature fluffy texture and irresistible cinnamon flavor we all cherish.
We recommend organizing your tools before starting, as this keeps our workflow efficient and minimizes interruptions. Below, we’ll break down the key items by category for clarity.
Basic Mixing and Measuring Tools
- Large mixing bowl: Ideal for combining dough ingredients; opt for a sturdy, heatproof version to handle rising dough.
- Measuring cups and spoons: Accurate measurements are crucial—use a set of dry measuring cups and a liquid measuring cup to avoid errors in our flour, milk, and sugar quantities.
- Whisk: Perfect for blending wet ingredients like eggs and milk; its wires ensure a smooth, lump-free mixture.
Dough Preparation Tools
- Stand mixer or electric hand mixer: Essential for kneading the dough to achieve that soft, elastic consistency; if unavailable, we can use a wooden spoon for hand-kneading, though it requires more effort.
- Rolling pin: Key for rolling out the dough evenly—aim for a 1/4-inch thickness to evenly distribute the cinnamon filling.
Baking and Finishing Tools
- 9×13 inch baking pan or baking sheet: Provides the perfect space for the rolls to bake and rise; line it with parchment paper for easy cleanup and to prevent sticking.
- Pastry brush: Great for applying softened butter to the dough, ensuring every layer is coated for maximum flavor.
- Spatula or bench scraper: Helps in handling and cutting the dough without tearing; we find it indispensable for shaping those classic spiral rolls.
- Cooling rack: Allows the baked rolls to cool evenly, preserving their tender texture before adding the icing.
In our experience, these tools are straightforward and often found in most kitchens, making Grandma’s recipe accessible for bakers of all levels. If you’re missing any, basic alternatives work well—remember, the focus is on creating those comforting, homemade rolls.
Instructions
Now that we have gathered our ingredients and tools, let’s guide you through baking our Grandma’s Cinnamon Rolls with these straightforward steps. We’ll ensure each phase brings out that signature fluffy texture and warm cinnamon flavor.
Prepare the Dough
To start, we activate the yeast and mix the dough for a soft, elastic base. In a large mixing bowl, combine 2 1/4 teaspoons active dry yeast with 1/4 cup warm whole milk (around 110°F) and 1 teaspoon granulated sugar. Let it sit for 5-10 minutes until it foams, indicating the yeast is alive.
Next, in the bowl of a stand mixer fitted with a dough hook, add 4 cups all-purpose flour, the yeast mixture, 3/4 cup warm whole milk, 1/2 cup granulated sugar, 1/3 cup softened unsalted butter, 1 teaspoon salt, and 2 large eggs. Mix on low speed until combined, then increase to medium and knead for 5-7 minutes until the dough is smooth and pulls away from the sides. This step is crucial for achieving the pillowy texture that makes our rolls so comforting.
Let the Dough Rise
Once the dough is ready, we give it time to rise and develop flavor. Transfer the dough to a lightly greased large bowl, cover it with a clean kitchen towel, and place it in a warm, draft-free spot.
Allow it to rise for about 1 to 1.5 hours, or until it doubles in size. We can tell it’s ready when it’s light and airy, filling the kitchen with a subtle, yeasty aroma that hints at the warmth of Grandma’s kitchen.
Make the Filling
While the dough rises, we prepare the sweet, spicy filling that defines our Grandma’s Cinnamon Rolls. In a medium bowl, mix together 1/2 cup softened unsalted butter, 1 cup packed brown sugar, and 2 tablespoons ground cinnamon until it forms a smooth, spreadable paste.
This aromatic blend will infuse the rolls with that irresistible cinnamon flavor, evoking memories of cozy family gatherings.
Roll and Fill the Dough
After the first rise, we shape and fill the dough to lock in the flavors. Punch down the dough gently to release air, then turn it out onto a lightly floured surface and roll it into a 16×12-inch rectangle using a rolling pin.
Spread the filling evenly over the dough, leaving a 1-inch border around the edges. For extra indulgence, sprinkle in 1/2 cup chopped nuts or raisins if desired, ensuring every bite bursts with texture and taste.
Cut and Shape the Rolls
We cut and arrange the rolls for that classic spiral shape. Starting from the long side, tightly roll up the dough into a log, then use a sharp knife or bench scraper to slice it into 12 equal pieces, each about 1.5 inches thick.
Place the rolls cut-side up in a greased 9×13-inch baking pan, spacing them evenly. This step ensures they bake into golden, interconnected treats that pull apart with ease, perfect for sharing.
Second Rise
To achieve maximum fluffiness, we let the shaped rolls rise again. Cover the pan loosely with a kitchen towel and set it in a warm area for 30-45 minutes, or until the rolls have puffed up and nearly doubled in size.
Watch as they expand, promising the soft, tender interior that makes our Grandma’s Cinnamon Rolls a beloved classic.
Bake the Cinnamon Rolls
With the rolls ready, we bake them to golden perfection. Preheat your oven to 350°F, then bake the rolls for 20-25 minutes, or until they’re lightly golden on top and the aroma of cinnamon fills the air.
Avoid overbaking to keep the centers moist and fluffy, delivering that comforting warmth straight from the oven.
Prepare the Glaze
Finally, we top the rolls with a simple glaze to add sweetness and shine. In a small bowl, whisk together 2 cups powdered sugar, 2-3 tablespoons whole milk, and 1 teaspoon vanilla extract until smooth and pourable.
Once the rolls have cooled for 5-10 minutes, drizzle the glaze over them generously, letting it seep into the spirals for an extra layer of flavor that elevates our homemade delight.
Make-Ahead Instructions
As we wrap up our step-by-step guide to baking Grandma’s Cinnamon Rolls, let’s explore how to prepare these fluffy treats in advance. This approach allows us to enjoy fresh-baked rolls with minimal effort on busy mornings or special occasions, maintaining that signature cinnamon warmth and comfort.
Preparing the Dough Ahead
We recommend making the dough up to 24 hours in advance for a head start on your baking day. After mixing the dough as outlined in our earlier steps, cover the bowl tightly with plastic wrap or a damp cloth. Refrigerate the dough immediately to slow the yeast activity, preventing over-proofing. When you’re ready to use it, let the dough sit at room temperature for about 30 to 60 minutes until it becomes pliable. This method ensures the dough retains its soft, elastic texture, making it easier to roll out without tearing.
Assembling and Refrigerating Overnight
For maximum convenience, we suggest assembling the rolls completely and letting them rise slowly in the fridge. Once you’ve rolled, filled, and cut the dough into individual rolls as per our instructions, place them in the baking pan without the second rise. Cover the pan loosely with plastic wrap and refrigerate overnight—up to 16 hours—for a slow proof that enhances flavor and fluffiness. In the morning, remove the rolls from the fridge and let them rise at room temperature for 30 to 45 minutes until puffy. Bake as directed for golden, freshly baked results that taste just like grandma’s.
Baking and Storing for Later
If you want to bake the rolls ahead, follow the full recipe through to the oven step, then cool them completely on a wire rack. For short-term storage, wrap the baked rolls tightly in plastic wrap or place them in an airtight container at room temperature for up to 2 days. To freeze, arrange the cooled rolls in a single layer on a baking sheet, flash-freeze for 1 hour, then transfer to a freezer-safe bag or container for up to 2 months. When ready to serve, thaw overnight in the fridge and reheat in a 350°F oven for 10 to 15 minutes until warmed through. This keeps the rolls moist and flavorful, perfect for impromptu gatherings.
| Make-Ahead Step | Preparation Time | Storage Duration | Reheating/Baking Notes |
|---|---|---|---|
| Dough Only | Up to 24 hours | Refrigerate | Let sit 30-60 minutes at room temperature before using |
| Assembled Rolls | Up to 16 hours | Refrigerate | Rise 30-45 minutes at room temperature before baking |
| Fully Baked Rolls | N/A | Room temp: 2 days; Freeze: 2 months | Thaw overnight, reheat at 350°F for 10-15 minutes |
Conclusion
We’re thrilled you’ve joined us on this baking adventure with Grandma’s cinnamon rolls. It’s a simple way to create lasting memories and fill your home with warmth.
As we wrap up we’ve seen how these rolls bring comfort to any occasion. Try them out and make them your own—we’re confident they’ll become a cherished favorite in your kitchen.
Frequently Asked Questions
What ingredients are needed for Grandma’s Cinnamon Rolls?
The recipe requires simple ingredients divided into categories. For the dough: all-purpose flour, active dry yeast, whole milk, granulated sugar, unsalted butter, salt, and eggs. For the filling: softened unsalted butter, packed brown sugar, and ground cinnamon. For the icing: powdered sugar, whole milk, and vanilla extract. This breakdown makes preparation straightforward and ensures a delicious result.
How do I make the dough for Grandma’s Cinnamon Rolls?
Start by activating the yeast in warm milk, then mix in flour, sugar, butter, salt, and eggs to form a soft dough. Knead until elastic, let it rise in a warm place until doubled in size. This step creates the fluffy base that makes these rolls special, taking about 1-2 hours total.
What tools do I need to bake Grandma’s Cinnamon Rolls?
Essential tools include a large mixing bowl, measuring cups and spoons, a whisk, a stand mixer or hand mixer, a rolling pin, a baking pan, a pastry brush, a spatula or bench scraper, and a cooling rack. These items ensure a smooth process and help achieve perfect rolls without complications.
Can I make Grandma’s Cinnamon Rolls ahead of time?
Yes, prepare the dough up to 24 hours in advance and refrigerate it to slow yeast activity. You can also assemble the rolls and let them rise overnight in the fridge for enhanced flavor and fluffiness. This method is ideal for busy mornings or special occasions, making fresh baking easy.
How should I store baked Grandma’s Cinnamon Rolls?
Store baked rolls at room temperature for up to 2 days in an airtight container to keep them moist. For longer storage, freeze them for up to 3 months; thaw and reheat in the oven. Avoid refrigeration, as it can dry them out, ensuring they stay flavorful for later enjoyment.
Why are Grandma’s Cinnamon Rolls so nostalgic?
These rolls evoke comfort with their fluffy texture and warm cinnamon flavor, reminiscent of family traditions passed down through generations. The simple recipe is perfect for cozy mornings or holidays, bringing a touch of grandma’s magic to your table and creating new memories with every bite.